heat oven to 450.
mix 1 cup + 2 tbsp unsweetened soy milk with
2 tbsp soy creamer and
1 tbsp apple cider vinegar
set aside.
boil 1 large sweet potato until soft, remove skin and mash. (should be about 1 cup mashed).
whisk with soured soy milk.
whisk 2 1/2 cups unbleached flour with
5 tsp baking powder and
4 tbsp (turbinado) sugar.
cut 11 tbsp vegetable shortening in flour mix until "pebbly."
fold in sweet potato mixture, knead until fully wet.
drop onto parchment paper on baking sheet.
cook for approximately 15 minutes, until golden brown.
makes about 12.
per one:
| Cals | Fat | Cholest | Sodium | Carbs | Sugars | Fiber | Protein |
| 245 | 14g | 0mg | 214mg | 27g | 4g | 1g | 1g |
bloody bunny
a drink inspired by three things:
1. not a fan of tomato juice
2. bloody marys aren't vegan (anchovy extract in worchester sauce, mayo in store bought horseradish...)
3. black carrot juice!
i mixed it rather small for tastes, but i imagine it working this way:
1 cup black carrot juice
2 tbsp basalmic vinegar
1 1/2 tbsp tamari
1/2-1 tsp hot sauce (cholula)
2-3 oz vodka
ice
black pepper to taste
pickled/unpickled veggies to garnish (cornichons, dilly beans, cherry tomatoes, pearl onions, etc.)
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